Crafted entirely from scratch using fresh Thai herbs, fruits, and vegetables alongside locally sourced British produce, this sharing menu brings the bold, vibrant flavours of Southern Thailand to your table. Designed for communal dining, the menu is a celebration of fire, fragrance, and finesse – with some ingredients varying seasonally. Most dietary needs can be accommodated.
🍤 ‘Miang kham kung’
Turmeric prawn wrap with peanut, cashew & coconut caramel, green mango, ginger, and birds’ eye chilli, wrapped within an edible ‘cha plu’ leaf (Vo)
🍗 ‘Gai kolae’
BBQ grilled free-range chicken thigh, marinated and slow-basted in a rich coconut curry made with chillies, ginger, peanuts, and Southern Thai spices (Vo)
🦀 ‘Pad talay pon gari’
Stir-fried curried crab, squid & tiger prawns in coconut cream, thickened with egg and topped with crispy curry leaves (Vo)
🥩 ‘Muu hawng’
Braised pork belly in soy, garlic, and black pepper, served with pickled mustard greens (Vo)
🌶️ ‘Khua kling’
A spicy, dry-fried curry of minced chicken & pork with lemongrass and green peppercorns (Vo)
🐟 ‘Pla tod’
Whole crispy seabass with spicy lime and chilli ‘nahm yum’, aromatic herbs, and toasted rice (Vo)
🍛 ‘Gaeng katti’
Southern-style turmeric & lemongrass coconut curry of monkfish, with ‘cha plu’ leaves, wild ginger ‘kra chi’, and calamansi lime (Vo)
🥖 Sides:
• Turmeric & roasted garlic butter roti bread with curry leaf salt (V)
• Steamed jasmine rice (‘khao hom mali’)
🍨 Dessert – ‘Itim bi tey’
Pandan ice cream topped with black cardamom-spiced coconut butterscotch, roasted cashews, banana crisp, and freshly grated nutmeg (V)
Let your guests indulge in a bold, authentic, and luxurious Thai feast, ideal for sharing and celebrating together.
